Sunday, October 21, 2012

Roast Anaheim Chile Peppers



Looking sort of like a junior pasilla or poblano pepper in size and shape, Anaheim chile peppers are much more in-your-face vibrant green.

Look at the Anaheim's compared to jalapenos.


I needed to roast these, so went about it, for the most part, as described in the recipe:
To roast chiles, place over high heat on gas or electric burner. Cook, turning with tongs occasionally, until skins are completely blackened. Place chiles in heavy plastic bag; close bag and let stand 15 minutes or until cool enough to handle. Peel blackened skins under running water. Slit chiles; remove veins and seeds.
Just like any other pepper, throw it on a burner on the stove-top.

Turn the pepper with tongs occasionally.

Watching the skin blister is highly entertaining to me.

Until the whole thing is black. Don't be alarmed if the pepper catches on fire at any point, it only lasts a second.


Throw the hot, black pepper in a bowl and cover it so it can sweat.
 
I always have bowls, but not bags.

After about 15 minutes, or until cool enough to handle, the skin will wipe right off with minimal finger friction.


And the kicker part is that the directions say to rinse them to get all the black skin off. That contradicts The Complete Meat Cookbook*. I rinsed one.

Chop off the tops, run a slit down one side, squeegie the veins and seeds out, and the peppers are ready to chop, dice, or mince.


Anaheim chile peppers, available in the pepper section of Grower's Direct for $1/lb.

*The Complete Meat Cookbook says:
Char and blister the peppers, turning occasionally, over an open flame or under a hot broiler. Put them into a plastic or paper bag for 10 to 15 minutes or so to sweat and loosen the skins. Scrape off the skins and remove the stems and seeds. You can wash the peeled peppers under cold running water if you want, but this can reduce the flavor slightly.


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